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beetroot

It’s the first weekend in December so I have been given permission to put up the decorations!

I’ve been itching to get the baubles and crepe paper out ever since I spied a thrifty Christmas tree alternative out the window, in the form of a rather enthusiastic shoot on the bay tree in the front garden. It’s the perfect Christmas tree shape (in my eyes anyway) and I thought if we lopped it off our housemates might think we’ve been busy doing some really helpful garden pruning (two birds, one stone – hurrah!) ..and bay smells great, triple win!

I decided that putting up the tree (albeit a few hacked off branches set in a tin filled with plaster of paris) should be celebrated with a festive treat. I often turn to Great British Chefs when I want inspiration for a special meal. Their recipes are easy to follow and their website and apps have some wonderful foodie photography.

For a festive lunch for us hard working streamer-hangers; I whipped this up from their Christmas collection:

Ingredients

1. Ensure the trout fillets are trimmed and cleaned
and the skin is removed. Check for small pin
bones, removing them with tweezers

2. Place the fillets on a plate, cover with cling film and refrigerate until later

3. Stir the horseradish cream into the crème fraîche, adding paprika and lemon juice to taste

4. Arrange slices of the beetroot in the middle of the plate

5. Arrange the smoked trout fillets on serving
dishes. Dress the leaves with some olive oil and a squeeze of lemon juice

6. Arrange the leaves beside the fish fillets and spoon on a generous dollop of the horseradish crème fraîche, either on the fish itself or just to one side

7. Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once

I’ve tried this recipe with hot smoked salmon and the combination is still fantastic. The crème fraîche with horseradish is wonderful with smoked fish and I stained the lemon juice and olive oil dressing with beetroot to adorn the plate as much as the tree!